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Coffee and Irish Cream Chocolate Snowballs

Servings 50 small chocolate snowballs


For the chocolate snowballs:

  • 250 ml. (1 cup) heavy cream
  • 1 tsp. granulated instant coffee
  • Pinch of salt
  • 250 grams dark chocolate chopped
  • 2 tbsp. Irish cream liqueur
  • 300 grams crushed plain biscuits or graham crachers
  • Shredded coconut for coating


  1. Heat a small pot of cream, coffee and salt to simmer.
  2. Pour the cream mixture over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
  3. Stir in liqueur and add biscuits. Stir until the mixture is sticky.
  4. Cool the mixture for about 30 minutes in the refrigerator.
  5. Form small balls from the mixture and cover with shredded coconut.
  6. Refrigerate until serving.

Recipe Notes

  • Keep the chocolate balls in a closed container in the refrigerator up to a week. It is also possible to freeze for longer.
  • Nondairy version: use coconut cream (at least 17% fat) instead of cream in the same amount.